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Why Juliana's Pizza Is on Our Top 50 Pizza Worldwide
Juliana's Pizza, under Patsy Grimaldi's direction, is ranked #16 on our Top 50 Pizza Restaurants Worldwide. The pizza style: Brooklyn Coal-Fired.
The oven type: Coal-fired brick oven, 480 Celsius. The dough fermentation: High-protein flour, 24-hour ferment, hand-stretched.
The signature pie: Margherita, Vongole (white clam), Specialty. The dough provenance: Patsy Grimaldi family coal-oven dough recipe.
The award lineage: Patsy Grimaldi institution; named America's Top Pizza by TripAdvisor.
How to Order at Juliana's Pizza
The booking lead time: Walk-in queue under the Brooklyn Bridge. No reservations; expect a queue.
Order the regional signature. The kitchen's strongest expression at Juliana's Pizza is the Margherita Juliana's. The pizza style is Brooklyn Coal-Fired; the dough technique determines what to order alongside.
The dress code: Casual; the DUMBO institution. The pizza spend: 20 to 30 USD per large pie. The kitchen at Juliana's Pizza is rated 10/10 for food and 9/10 for ambience in our editorial scoring.
Why Juliana's Pizza Is Worth the Pilgrimage
"Patsy Grimaldi's return to the original Grimaldi's location after he sold the Grimaldi's name. The DUMBO coal-fired institution; the same coal oven that made the original Patsy Grimaldi's a New York pilgrimage destination."
Our editorial scoring places the food at 10/10, ambience at 9/10, and value at 9/10. The Brooklyn Coal-Fired register is structural; the oven, the dough, and the regional pizza tradition produce the pie that rewards the pilgrimage.
View Juliana's Pizza on Restaurants for Kings →
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